Green Eggs and Ham
Tue, Mar 1, 2011
Around the World, Breakfast, Cooking Projects, Dishfolio, Dr. Seuss' Birthday, Foodgawker, Fun Family Activities, Healthy Aperture, Holidays, Itsy Bitsy Foodies Sightings, North America, Photograzing, Playing with Food, Search by Course, Snacks, United States
(+2 rating, 1 votes)
Loading...
Print This Recipe
I made green eggs and ham again to celebrate Dr. Seuss’ birthday which is tomorrow. This time I used spinach juice instead of green food coloring to make the green eggs. (The result was a lot better than last year’s version, in my opinion!) Whether you like your eggs scrambled or fried, the natural dye of the spinach turns the eggs a beautiful green and you won’t even taste the spinach.
So whether it’s on his birthday or any other day, honor Dr. Seuss, the author whose classic books influenced us all, by reading Green Eggs and Ham to your kids. Then let everyone in your family enjoy a plate of naturally-dyed green eggs and ham.
- 2 eggs
- 1 Tbsp milk
- ¼ cup cubed ham
- 2 Tbsp+ spinach juice
- Dash of salt
- Shredded Mozzarella or Monterey Jack cheese, optional
- Beat the eggs in a bowl.
- Stir in the milk, spinach juice and salt.
- Mix in the shredded cheese.
- You can add more spinach juice until the eggs reach your desired shade of green.
- Lightly coat a pan with butter and heat it over medium heat.
- Pour the egg mixture into the pan and cook it until the eggs are scrambled, stirring occasionally.
- Heat another pan over medium heat and lightly brown the pieces of chopped ham.
- Mix the ham and eggs together or leave them separate.
Tags: cheese, Dr. Seuss, eggs, ham, natural dyes, naturally-dyed green eggs and ham, playing with food, spinach juice
Beautiful pics and a great recipe. I love that you used spinach juice instead of food coloring. They turned out great. I’m adding a link to this on my children’s book blog where I collect Dr. Seuss ideas.
http://www.obseussed.com/p/books.html
Thanks, Victoria. I’m glad you liked them! I love your “obseussed” site…so many cute ideas!!
Do you juice the spinach or do you steam the spinach and use the leftovers water (that has turned green?) Thanks!
I juiced the spinach because I wanted a brighter, more concentrated color. This way I didn’t have to use much juice at all. {I tried steaming the spinach for dyeing Easter eggs last year and the water was more diluted which produced a very pale green.}
I make scrambled Green Eggs and Ham, but the book shows sunny side up. I have separated the yolk, added plant based natural food coloring and scrambled it by itself. After frying the white, I used the empty pan and cooked the green scrambled yolk so it turns out smooth and flat like an omelet, then I used a biscuit cutter to make a nice circle of green to place ontop of the fried white.
Wow, Jayna, I’m impressed!! As my sons get older I know that they will appreciate the details so I will have to try that next time 🙂